Shrimp Scampi Pasta

I know this is not Puerto Rican dish, more like an Italian dish.....hahaha. I wanted to post this recipe since I love it so much and it's so easy to make. If you love shrimp scampi, you will truly enjoy this dish. It's so yummy that I can get in trouble if I make it too much.....and I haven't posted anything since the wedding so it's time I get back in gear. Call me with any questions and enjoy!

Shrimp Scampi Pasta

(Serves 4)

1 lb shrimp - peeled and deveined  

 
1 small zucchini - chopped
1 small yellow squash - chopped  

1 small onion - chopped 
2 garlic cloves - chopped 

2 tbsp EVOO
1/2 stick butter

1/2 cup heavy cream
1/2 cup chicken broth

1 lemon 
Fresh Chopped Parsley (or my fav - from the tube)

Red pepper flakes
Fresh parmesan  grated 

Pasta - Linguine or Farfalle (Bowtie) el dente

DIRECTIONS:

1)   Melt butter with EVOO (Extra Virgin Olive Oil)

2) Add garlic and onions and cook until tender (5-7 min on med heat)

3)  Add squash & zucchini and cook for another 5 min 

4) Add Shrimp and cook until pink in color (I used already cooked shrimp for this time)
 

5) Add chicken stock, cream, parsley, zest of 1 lemon and juice from half of that zested lemon

6) Taste and salt if necessary...OMG....this is truly heaven!!!

7) Add pasta

8) Add some red pepper flakes and let the pasta soak in all that goodness, about 10-15 min on very low low heat. Stir the pasta every 5 min so that the cream sauce can spread evenly

9) Serve topped w/ fresh grated parmesan cheese and a garden salad if you feel guilty eating all those carbs.....hahaha

 
10) Chalupa says something smells good...¡buen provecho!

Plantain Tostones

I love plantains but Paco does not...c'est la vie. Tostones (from the Spanish verb tostar which means "to toast") are a side dish that is popular in many Caribbean countries. The dish is made from sliced green plantains which are cut width-wise and are twice fried. Tostones are salted and eaten much like potato chips.

Plantain Tostones

(serves 3-4)

A) 2 green plantains

2 cups of water

2 tablespoons salt

B) Vegetable Oil for deep frying

1) Peel plantains and cut into diagonal slices 1 inch thick.

2) Soak plantains in water and salt for 15 minutes.

3) Dry off and fry for about 5-7 min.

4) Remove from pan and place on paper towels to drain.

 

5) Pound flat with your Tostonera or place in between two paper towels and pound flat with the palm of your hands.

6) Redip into the salt water and drain on paper towels.

7) Refry again until crisp and golden.

8) Remove and drain on paper towels again. Sprinkle lightly with salt and serve....so Yummy!!! 

Chalupa is enjoying this nice cool weather...we are both happy that summer is not so hot yet! 

Jambalya Pasta

This recipe is one of Paco's favorite Pasta dishes. He would order this dish at Pappadeaux's Restaurant all the time. Well, we recently went back to Pappadeaux when we were in Atlanta last year and Paco was somewhat disappointed when he got his dish. The dish was not exactly the way he had remembered it. 


He tasked me to find the recipe online and see if I can come up with my own version. I ended up mixing a couple of different recipes together and came up with the following version.


The trick to this recipe is a good andouille sausage as well as a good blackening spice. I would recommend Savoie's Andouille Sausage, you can find it at your local Publix Supermarket. 


Also, my favorite blackening spice is Ashman's Bayou Blackening Spice. You can find it online and at some speciality gourmet grocery stores like Whole Foods.  


I think I have perfected this recipe and hope you enjoy it as much as we do!!!

Jambalaya Pasta (serves 4-5)

• 1/2 cup unsalted butter (1 stick)  
• 1 lb chicken tenderloin strips - cut into small chunks  
• 10-12 large shrimp - cut in halves  
• 1 Savoie's andouille sausage link (you can find at Publix) - slice thin and cut into quarters

• 1/2 cup cooked ham - chopped 
• 1 small onion - chopped
• 1/4 red bell pepper - chopped
• 1/4 yellow pepper - chopped
• 1/2 small zucchini - chopped
• 1/2 small squash - chopped
• 2 small Roma tomatoes - chopped 
• 1 jalapeno w/o seeds - chopped
  
• Andouille Cream Sauce (see below) 
• 2 cups penne pasta cooked el dente 
• chopped scallions for garnishing

Try to chop all the veggies the same size for consistency;

 

1) Melt butter in a large saute pan; Add ham and cook for about 2 mins on med heat;

2) Add onions, bell peppers and cook for 2 min;

 

3) Add all the meat and cook until the chicken is no longer pink;

 4) Add zucchini, squash and tomatoes and cook for another 2 min;

5) Add the el dente penne and cook until the butter is almost all absorbed; Now add the Andouille cream sauce and toss very well; Cook for about 10-15 min so that the pasta can absorb the cream sauce; 

 

6) Pour into a large platter and garnish with green onions on top...and as always ¡buen provecho!

Andouille Cream Sauce

• 1 tablespoon of olive oil
• 1/8 cup of chopped onions
• 2 tablespoons of chopped garlic
• 3 ounces of Savoie's andouille sausage (chopped very small like onions)
• 2/3 cup crushed tomatoes
• 3/4 cup chicken stock
• 2 teaspoons of cornstarch
• 1 cup heavy cream
• 2 teaspoons Ashman's Bayou Blackening Spice or creole seasoning 
• 1/4 teaspoon of cayenne pepper
• 2-3 slices of Monterrey jack cheese
• pinch of grated nutmeg 

1) Add olive oil to hot pan; Add onions and garlic and cook for 2 min; 

2) Add andouille sausage and cook for 2 min;

3) Add tomatoes and mix well to combine;

 

4) In a separate mixing bowl using a wire wisk, combine chicken stock, cornstarch and heavy cream; Add the blackening seasoning and the cayenne pepper;

 

5) Add liquid to onion mixture and bring to a boil;

6) Add a pinch of grated nutmeg into the mixture; 

7) Add the cheese and wait until it melts;  Simmer on low for 2 min prior to adding to the pasta;   

Chalupa wants to say hi and she wants her picture posted because she is a DIVA!!

Puerto Rican Rice with Chicken (Arroz con Pollo)

Arroz con pollo (rice with chicken in Spanish) is a traditional dish that is common throughout Latin America and the Caribbean, especially in Cuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Honduras and the Dominican Republic. Common ingredients include rice, beer, stock, sofrito (a mix of vegetables and fresh herbs), chicken, and saffron or more authentic and commonly annatto.

Puerto Rican Rice with Chicken (Arroz con Pollo)

(serves 4)

 

A) ½ lb chicken cutlets – chopped

½ cup chopped Serrano ham 

B) 2-3 cloves garlic

½ small onion 

½ bell pepper 

1 small tomato 

3 fresh culantro leaves (I didn't have any in the house and if you cannot find it, it's okay to omit)

1 tomatillo or 2-3 sweet peppers

C) 6 olives

1 tablespoon capers

1 Con Cilantro y Achiote Sazon Seasoning pack

1 can green pigeon peas (gandules verde) drained 
1 cup of Chicken Stock (optional)

D) 2 cups of rice

1) Cook the chopped ham in olive oil until brown. Add the chicken and cook until no longer pink;

 

2) Add all of sofrito (B) into a blender with 1/2 cup of water;

3) Add the sofrito to the pot with 1 cup of water or 1 cup of chicken stock. Cook until meat is tender – for about 15 minutes. Add the sazon seasoning pack;

4) Add the olives, capers and the green gandules. Make sure to rinse the gandules prior to adding to the pot. Salt to taste;

5) Rinse the rice and add to the pot. Cook on medium heat until the water starts to reduce significantly until it is almost gone. Cover the pot and put on low until the rice is done;

6) Serve with fried plantains and black beans and as always ¡buen provecho!

Chalupa loves Arroz Con Pollo however she has been put on a strict diet of no grains and no human food so no more Puerto Rican dishes!